Method

• Blend the yeast with 1 teaspoon of caster sugar and 50ml lukewarm milk until it begins to froth.
• Place the flour, butter, salt, mixed spice, Black Garlic Paste and the remaining sugar in the bowl of a stand mixer fitted with a dough hook. 
• Add 100ml of lukewarm milk, the yeast mixture and the beaten eggs. Knead on a medium speed for 8 minutes. If the mixture looks too dry add a little more lukewarm milk and knead until the dough is elastic and smooth.   
• Tip the dough onto a lightly floured board. Knead the dried fruit into the dough until evenly distributed.
• Return the dough to the bowl, cover with clingfilm and leave in a warm place for an hour or until doubled in size.
• Preheat the oven to 200C/180Cfan/Gas6.
• Tip the dough onto a lightly floured board and shape into a ball. Place on a non-stick baking tray. Brush the top with the beaten egg yolk.
• Bake in the preheated oven for 45 – 50 minutes until golden. To test if the Barmbrack is cooked tap underneath: it should sound hollow.
• Transfer to a wire rack and leave to cool.

To Serve: cut into slices, spread with butter and serve with a nice cup of tea. Delicious toasted for a Halloween breakfast!